Gujrati Dhokla

Rice and chickpeas, or besan in some recipes, in the ratio 4:1 is soaked overnight. The mixture is ground and this paste is fermented for four to five hours. This is spiced by adding chilli pepper, ginger, and baking soda. Different lentils like black grams, also known as urad dal, can also be substituted for chickpeas. The essential ingredient is rice and its colour is whitish.The fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are fried in hot oil with mustard seeds and chopped green chillies, few curry leaves can also be fried and, sometimes, an equal amount of water and a little sugar is added to this oil. The pieces are then removed from dish. It is usually served with deep fried chillies and chutney made of besan. It is garnished with coriander and often with grated coconut